Horchata De Almendra (Almond Horchata) from Spain

Recipe by Annacia
READY IN: 2mins




  • The first step is to remove the skins from the almonds.
  • The best way to do this is to simply buy them already skinless.
  • If none are available, you will have to boil the skins off.
  • Put the almonds in a pot of boiling water and let sit until the skins become very soft.
  • With time, the skins will dissolve or slide off easily when stirred.
  • Boiling the almonds is a pain.
  • Crush or otherwise pulverise the almonds into a coarse powder.
  • If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
  • In a large bowl/container add the 2.5 liters of water with a pinch of salt.
  • Slice and add the lemon.
  • Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
  • When the two hours are up, add the sugar and cinnamon stick.
  • Stir until sugar is completely dissolved.
  • Strain the liquid with a fine cloth.
  • This removes all of the larger particles of almond.
  • Strain until texture is smooth (twice should do it).
  • Keep the drink in your fridge and it will stay good for at least five days.
  • For a truly divine experience, put some in your freezer until it is an icy slush!